If you’re searching for family favorite cake recipes, this Hummingbird Cake is a must-try. You’ll love its moist texture and delightful tropical flavors, perfect for any occasion. It’s incredibly easy to make, even for beginner bakers.
Key Ingredients & Substitutions:
- Ripe Bananas: Essential for moisture and flavor. Use very ripe, spotty bananas for the best results.
- Crushed Pineapple: Drained well to prevent a soggy cake. Canned works perfectly.
- Pecans: Adds a delightful crunch. Walnuts can be used as a substitute.
- Cream Cheese Frosting: Classic pairing. You can buy pre-made if you’re short on time.
Ingredients:
For the Cake:
- 3 cups all-purpose flour
- 2 cups granulated sugar
- 1 teaspoon baking soda
- 1 teaspoon ground cinnamon
- ½ teaspoon salt
- 3 large eggs, beaten
- ½ cup vegetable oil
- 1 ½ teaspoons vanilla extract
- 1 (8 ounce) can crushed pineapple, well drained
- 2 cups mashed ripe bananas (about 3-4 medium bananas)
- 1 cup chopped pecans
For the Cream Cheese Frosting:
- 1 (8 ounce) package cream cheese, softened
- ½ cup (1 stick) unsalted butter, softened
- 4 cups powdered sugar, sifted
- 1 teaspoon vanilla extract
How Much Time Will You Need?
- Total Time: 1 hour 30 minutes
- Prep Time: 25 minutes
- Cook Time: 60-70 minutes
- Servings: 12-16
- Tools Needed: 3 (9-inch) round cake pans, mixing bowls, electric mixer, spatula.
Step-by-Step Instructions:
1. Prepare Your Pans and Dry Ingredients
Preheat your oven to 350°F (175°C). Grease and flour three 9-inch round cake pans. In a large bowl, whisk together the flour, sugar, baking soda, cinnamon, and salt.
2. Combine Wet Ingredients
In a separate bowl, combine the beaten eggs, vegetable oil, and vanilla extract. This mixture will bring moisture to your family favorite cake recipes.
3. Mix Wet and Dry Together
Pour the wet ingredients into the dry ingredients. Mix until just combined. Be careful not to overmix, as this can make your cake tough.
4. Fold in Fruits and Nuts
Gently fold in the well-drained crushed pineapple, mashed bananas, and chopped pecans. This step adds the signature flavor and texture to your Hummingbird Cake.
5. Bake the Cakes
Divide the batter evenly among the three prepared cake pans. Bake for 25-30 minutes, or until a wooden skewer inserted into the center comes out clean.
6. Cool the Cakes
Let the cakes cool in the pans for 10 minutes before inverting them onto a wire rack to cool completely. Ensure they are fully cool before frosting.
7. Prepare the Cream Cheese Frosting
In a large bowl, beat the softened cream cheese and butter with an electric mixer until smooth and creamy. Gradually add the sifted powdered sugar, beating until well combined. Stir in the vanilla extract.
8. Assemble and Frost Your Cake
Place one cooled cake layer on your serving plate. Spread a generous layer of frosting over the top. Repeat with the remaining cake layers. Frost the top and sides of the entire cake.
Variation Ideas:
- Coconut Addition: Fold in ½ cup shredded coconut with the pineapple and bananas for extra tropical flavor.
- Nut-Free Option: Simply omit the pecans if you prefer a nut-free cake.
- Cupcake Version: Bake the batter in cupcake liners for 20-25 minutes.
Storage Instructions:
Store your Hummingbird Cake covered in the refrigerator for up to 3-4 days. For longer storage, you can freeze individual slices in an airtight container for up to 2 months. Thaw in the refrigerator before serving.
Frequently Asked Questions (FAQ):
Q: Can I use fresh pineapple instead of canned?
A: Yes, but make sure to finely dice and drain it very well to avoid excess moisture.
Q: Why is my cake sinking in the middle?
A: This can happen if the oven door was opened too early or if the cake was underbaked. Ensure your oven temperature is accurate.
Q: Can I make this cake ahead of time?
A: Absolutely! You can bake the cake layers a day in advance, wrap them tightly, and store them at room temperature. Frost the day you plan to serve.
Q: What makes this a family favorite cake recipe?
A: The combination of moist banana, sweet pineapple, and crunchy nuts creates a universally loved flavor profile that appeals to all ages.
Q: My frosting is too thin, what can I do?
A: Add more sifted powdered sugar, a tablespoon at a time, until it reaches your desired consistency.
Q: Do I need to use ripe bananas?
A: Yes, very ripe bananas (with brown spots) are crucial for the best flavor and moisture in this cake.